These hunky Walnut Chocolate Chunk Brownies are ultra decadent, perfectly fudgy AND cakey, grain-free with banana flour, and just begging to be baked!
I originally shared these brownies on Instagram a few months ago. But you guys loved them so much, and I’ve remade them so much, and they are SO. DAMN. GOOD. with ice cream. The thought they could one day get lost too many scrolls down my Instagram feed…heartbreaking.
So I decided they deserved their own blog post. And what better day than friday the 13th to make that dream a reality.
Reasons to love these Walnut Chocolate Chunk Brownies:
- They are moist/fudgy but not mushy/squishy. The crumb is defined, just cake-like enough.
- They are grain-free, made with green banana flour (which is highly underrated, it’s amazing stuff!)
- One bowl
- Those mix-ins. We got chopped walnuts and chocolate chunks (not chips). Or swap in your own favorites!
- Ridiculously good with ice cream on top.
This is the green banana flour I use and recommend from Edward and Sons Let’s Do Organic line. Banana flour can be a little tricky to work with and I haven’t tested with any other brands, so the texture may turn out different if you do.
Happy brownie baking to you!
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Walnut Chocolate Chunk Brownies
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 brownies 1x
- Category: dessert
- Method: baking
- Cuisine: american
Description
These hunky Walnut Chocolate Chunk Brownies are ultra decadent, perfectly fudgy AND cakey, grain-free with banana flour, and just begging to be devoured!
Ingredients
- 3/4 cup (105g) coconut sugar
- 3/4 cup (185g) almond butter
- 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
- 4 oz (110g) semi-sweet or dark chocolate, melted
- 3/4 cup (180g) almond milk
- 1 tsp vanilla extract
- 2/3 cup (80g) Green Banana Flour*
- 1/4 cup (20g) cacao powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (80g) chocolate chunks
- 1/2 cup (55g) chopped walnuts
Instructions
- Preheat the oven to 350ºF.
- Whisk together the coconut sugar, almond butter, prepared flax eggs, melted chocolate, almond milk, and vanilla (everything should be at room temperature or warmer, otherwise the chocolate will seize up and make it hard to mix).
- Add the green banana flour, cocoa powder, baking powder, and salt. Stir to combine, don’t over mix.
- Fold in the chocolate chunks and walnuts.
- Transfer to a 9×9” baking pan (coated with nonstick spray).
- Bake for 25 minutes at 350ºF.
- Remove from the oven and cool completely before slicing (they will be very fragile and crumbly when hot).
- Enjoy, or refrigerate overnight—I like them even better cold!
Notes
*I recommend the Let’s Do Organic brand, different brands may yield a different texture.
Nutrition
- Serving Size: 1 brownie
- Calories: 241
- Sugar: 15g
- Sodium: 92g
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
Keywords: vegan, paleo, grain-free, chocolate, dessert, baking, gluten-free, dairy free, egg free, nutty, fudge
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This looks delicious!
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SO GOOD! I hope you try them 🙂
These look incredible! I coulf probably eat the whole tray. If for example I am not gluten intollerent or paleo and I would like to use normal flour to bake these, do you think its possible? Should I use more or less flour do you think? (I also live on a small Vietnamese island and I know it will be impossible to find green banana flour) thank you so much for your help xxx
Regular flour will work here too! I’d try the same amount, should be just fine 🙂 Let me know how they turn out!
Thanks for your reply. I will try them soon and let you know x
Had them for breakfast this morning- they are AMAZING!! Everybody loved them.They are just perfect. I skipped the chocolate chips and didn’t miss them. Thank you 🙏🏻!!
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YES!! I am so happy they were a success, and yummy even without the chips😋 Enjoy the rest and happy sunday, Ilaria!
Yum yum yum!! These look amazing and I can never have enough chocolate so need to make these asap. I’ll probably have to experiment with a different flour tho, since I can’t find green banana flour here. I feel like chickpea flour would be similar. Thanks for the recipe!
Right there with you on the chocolate! Hm I’ve actually never used chickpea flour so hard to say but I feel like it could work! Or an all purpose blend could even work here, banana flour is similar-ish to AP in amount usually 🙂
These were super yummy!! I have to admit, I was a little scared when I smelled the green banana flour but they are delicious. Personally, I think I will stick with my black bean brownies because I like fudgy brownies. But if you love cakey brownies this is the recipe for you!!
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Haha yes banana flour unbaked has quite an odd aroma (and flavor), but after baking I really love the taste😋 Good to know on the fudgy vs cakey! I definitely prefer my brownies more cake like😋 Thank you for the feedback, Alexandria!
yes….Yes!… YES!!! Ah!!! These are my all time favorite brownies!! I don’t miss wheat or dairy at all with these 😊 😋 the world needs these!! I still need to get my paws on that sweet potato flour and try those brownies too 😃 it’d be fun to compare. Thank you time and time again for being the foodie recipe blogger that you are! 😍
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Hey Nat,
Once again a great Brownie recipe!
The Banana flour is not often used and I can order it from iHerb like for Chocolate Chunks from Enjoy Life (the Mega ones?)
#PAN
You use a 9×9 square but I only have a classic 9inch Springform pan or a 8×8 square..
Would it be ok or baking time change with an 8×8?
#FOOD PROCESSOR
Can I use my food processor to make the batter or hand mix as you say to not over mix?
.
Thanks
Henri 😉
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I’d use the 8×8″, baking time will be 25-30 mins!
Hey Nat ok for the 8×8 Square Pan and baking time!
For the Banana Flour can I substitute with something else if it is hard to get?
Maybe Almond Flour or Coconut Flour?
Many thanks!
Henri
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I haven’t tested with any other flours, an all purpose or all-purpose blend would likely work but I do not think almond or coconut alone would.
I made these exactly as written and they are very good. I was wondering if I could substitute the coconut sugar with allulose or monk fruit to reduce the sugar?
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Hi Sue! I am glad you liked them. I don’t bake with sugar-free sweeteners very much so I haven’t tested either of those myself, but it should be fine😊